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Classic
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page 171
CHERRY SHRUB.
GATHER ripe morello cherries, pick them from the stalk, and put them in an
earthen pot, which must be set into an iron pot of water; make the water boil,
but take care that none of it gets into the cherries; when the juice is
extracted, pour it into a bag made of tolerably thick cloth, which will permit
the juice to pass, but not the pulp of your cherries; sweeten it to your taste,
and when it becomes perfectly clear, bottle it--put a gill of brandy into each
bottle, before you pour in the juice--cover the corks with rosin. It will keep
all summer, in a dry cool place, and is delicious mixed with water.
CURRANT WINE.
GATHER full ripe currants on a dry day, pick them from the stalks, and weigh
them; then crush them with your hands, leaving none whole; for every two pounds
of currants put one quart of water; stir all well together, and let it stand
three hours, and strain the liquor through a sieve; then, for every three pounds
of currants, put one pound of powdered loaf sugar; stir it till the sugar is
dissolved, boil it, and keep skimming it, as long as any scum will rise; let it
stand sixteen hours to cool, before you put it in the cask--stop it very close.
If the quantity be twenty gallons, let it stand three weeks before you bottle
it; if it be thirty gallons, it must remain a month; it should be perfectly
clear when drawn off--put a lump of sugar in each bottle, cork it well, and keep
it in a cool place, or it will turn sour. This is a pleasant and cheap wine--and
if properly made, will keep good
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